Verter el té verde

All teas aren’t created equal. Regular tea, or black tea as it’s sometimes called, isn’t the same as herbal green tea. All herbal green teas aren’t the same either.

Tea Origins

While all teas do come from the same plant, what makes one tea different from another is how in which the plant is grown, harvested and processed. Ordinary tea, the kind we have been familiar with most of our lives, is fermented with clear attention of caffeine at the cost of natural health components.

Herbal greens teas, on the other hand, are grown, harvested and processed with explicit focus on preserving and enhancing all the natural advantages and flavor. Be cautioned, however, that there are significant differences in the various kinds. The highlights below can help you to save time and money and choose the ones best for you.

Camellia sinensis

Tea (camellia sinensis ) is a hardy plant which grows best in higher altitudes. Tea plants such as hot days, foggy mornings, and a good deal of rain. Tea bushes can grow to be very tall but are often cut back to make harvesting easier. Tended bushes can create tea for up to fifty years or longer! The tea bush won’t be prepared for it’s first crop for three decades.

A sort of herbal green tea named Macha is also grown with particular technic. I discovered the method of doing this very interesting. The plants are grown in rows, sticks are put up on both sides of the rows, then sticks are placed throughout the top of those sticks across the plants and more sticks are placed across the top along the sides of the rows. So it seems kind of like a box within the plants only with outside sides. A sort of woven grass mat is then set on the top of the surveys, which may be opened to form a form of roof over the crops: shading them from the sunlight. Using this technique becomes much more useful for the form of herbal green tea named Gyokuro since Gyokuro is just shaded for the previous 3 weeks before harvesting.

Té verde

Most green tea is hand harvested since the high quality tea is pulled from the “flush” of the plant. The “flush” of this plant is the new growth on a bush comprising two leaves and a bud. The harvesters walk between the rows pulling the flush of the plant and throwing in a huge basket on their back.

After the leaves are harvested they are steamed or pan fired to block the enzymes from breaking down them. The leaves are then rolled to deliver the liquid from the leaves to the surface. After rolling the leaves are hot air dried to further reduce the moisture content. Here is another place where some of the gaps in types of green tea come in. Some of the teas are wrapped very tight, some are exposed to dry flat. After fully drying some are ground to a tea powder.

The dried leaves are sorted by size, employing a range of different large sifting type boxes with varying dimensions holes. The best sorts of green teas are produced from the larger leaves. The smaller the tea leaf the lower the grade of tea. After the sorting out a tea “dust” is abandoned. This tea “dust” is used to make tea bags.

Kinds of Green Tea

Gyokuro – from Japan

      • Superior green tea
      • sweet, mild taste and rich aroma
      • grown shaded from sunlight last 3 months prior to harvesters
      • leaves are flat and pointed

Sencha – from Japan

      • the Japanese green tea
      • moderate sweet and refreshing taste
      • grown in direct sunlight
      • higher quality foliage compared to other Japanese green teas

Dragon Well – from China

      • Also known as Lung Ching, the Best Chinese green tea
      • a lively, fresh green taste
      • leaves tend to be horizontal and jade colour

Macha – from Japan

      • Ground into a very fine powder
      • grown mostly in the colour
      • has particular brewing technique
      • Widely Used in Japanese Tea Ceremonies

Gunpowder – from China

      • Tea leaves wrapped tight resembling pellets used in older guns
      • pellets available up during brewing
      • stays fresh longer than most due to wrapped form

Anji – from China

      • nice, subtle taste
      • thin small leaves

Bancha – from Japan

      • Weaker taste than other types
      • harvested late in the season
      • lower grade of green tea

Genmaicha – from Japan

      • mix of sencha and toasted brown rice
      • distinctive toasty flavor


With all the different kinds of green tea to choose from you should be able to find one to match your preference; and this isn’t a complete list. Don’t miss out on the health benefits of green tea as you didn’t like the flavor. Try another type there must be one which has just the flavor for you!